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Nutrition Facts

Instructions

• STEP 1

  In a small saucepan, combine water and quinoa; bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until liquid is fully absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.

  • ¾ cup water
  • ⅓ cup quinoa

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 red bell pepper
  • 1 jalapeño pepper
  • 1 medium carrot
  • 1 tomato
  • ½ small bunch cilantro
  • 1 avocado
  • ½ lime

• STEP 3

  Trim, seed, and small dice bell pepper. Place in a medium bowl.

• STEP 4

  Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 5

  Peel, trim, and small dice carrot. Add to the bowl.

• STEP 6

  Preheat a medium saucepan over medium heat.

• STEP 7

  While the pan heats up, peel, halve, and small dice onion. Add to the bowl with the other veggies.

  • ½ medium yellow onion

• STEP 8

  Once the pan is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 3-4 minutes. (Reserve bowl for later use.)

  • 1 tbsp extra virgin olive oil
  • ½ tsp cumin, ground
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces; season with salt and pepper. When the veggies have softened, add chicken to the pan and cook, stirring occasionally, until almost cooked through, 3-4 minutes.

  • ¾ lb chicken breasts, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 10

  Add broth to the pan. Stir to combine and bring to a simmer over high heat. Once simmering, reduce heat to medium-low and continue to cook, stirring occasionally, until chicken is cooked through and veggies are tender, 10-12 minutes more. Remove from heat.

  • 32 fl oz (4 cups) chicken or vegetable broth

• STEP 11

  Meanwhile, using a clean cutting board, medium dice tomato. Place in the reserved bowl.

• STEP 12

  Shave cilantro leaves off the stems; discard stems and mince the leaves.

• STEP 13

  Add the cooked quinoa, tomato, and half of the cilantro to the pan; stir to combine the soup. Continue to cook, stirring occasionally, until quinoa and tomato are warmed though, 2-3 minutes. Remove from heat. (Reserve remaining cilantro for serving.)

• STEP 14

  Meanwhile, halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

• STEP 15

  Cut lime into wedges.

• STEP 16

  Divide the soup between bowls, then top with avocado and reserved cilantro. Serve with lime wedges for squeezing and enjoy!